Grilled Mediterranean Salad

• 3/4 lb. baby Yukon gold potatoes
• 1 lb. mixed zucchini and yellow squash
• 1/2 lb. asparagus
• 1 head radicchio
• 1 tsp. kosher salt
• 1/2 tsp. ground pepper
• 1 pt. mixed heirloom baby tomatoes
• 3/4 c. torn basil leaves
• 1/2 c. pitted kalamata olives
• 3 oz. Ricotta Salata cheese
• 2 tbsp. extra-virgin olive oil
• 2 tbsp. white balsamic vinegar

1. Boil potatoes in a saucepan until almost tender when pierced with a skewer, about 10 minutes.
2. Drain and place on paper towels to cool completely.
3. Halve potatoes.
4. Heat a gas grill on medium or prepare a medium fire in a charcoal grill.
5. When ready to grill, oil grill grate.
6. Lightly coat squash, asparagus, and radicchio with olive oil cooking spray and season with salt and pepper.
7. Grill them and the potatoes 8 to 10 minutes, turning with tongs two or three times, until lightly charred on all sides and tender.
8. Transfer potatoes to a large bowl.
9. Transfer vegetables to a cutting board.
10. Cut squash crosswise into 1-inch pieces, cut asparagus into thirds, and remove core from radicchio and cut crosswise into thick slices.
11. Put vegetables in bowl with potatoes and cool to room temperature.
12. Add remaining ingredients and gently toss to combine.

baby yukon gold potatoes, mixed zucchini, asparagus, head radicchio, kosher salt, ground pepper, mixed heirloom baby tomatoes, torn basil, olives, ricotta salata cheese, extravirgin olive oil, white balsamic vinegar

Taken from www.delish.com/recipefinder/grilled-mediterranean-salad-recipe-rbk0612 (may not work)